Culinary Psychology

‘Culinary Psychology is a fascinating exploration that resonates deeply with my own journey into the art and science of eating. As a pioneer of Multisensory Gastronomy, I’ve long championed the idea that true culinary pleasure extends far beyond mere taste, involving every sense – sight, smell, texture, and sound, amongst others – and indeed, our memories and emotions. This insightful book brilliantly unpacks the profound connection between our minds and what we eat, enriching our understanding of food choices. It’s an essential read for anyone seeking to unravel the deeper dimensions of food. I invite you to delve into its pages and discover how embracing mindful eating can transform your relationship with food, enriching both body and soul.’

-- Heston Blumenthal O.B.E. HonFRSC

'This is a groundbreaking book on culinary psychology which will greatly assist all hospitality professionals to better understand their customers and guests and to personalise the guest experience, understand their motivations that help to tailor your product offer, to design and to create a memorable hospitality experience. This book helps us all to understand the complex issues that must be considered when planning and delivering hospitality products, especially the cultural diversity and customs associated with our primary and secondary socialization.'

-- Professor David Foskett, OBE MBE CMA FIH Bed (Hons) FRACA HMCGC Chevalier de l’Ordre du Merite agricole

‘Since this book landed on my desk, I haven’t put it down. As a chef and multisensory experience designer at Kitchen Theory, I have spent over a decade exploring the sensory and psychological relationship humans have with food and how this can be used to design better food experiences. This book does exactly that. From neurogastronomy and gastrophysics to mindset, sleep, social connection and sustainability, this book sheds light on how to turn these insights into meaningful experiences at home, in restaurants, classrooms, and clinics. Editors Stelios Kiosses, Beth Frates, and Neil Rippington bring chefs, clinicians, and researchers into the same room and keep the conversation highly practical. What resonated most is the human angle: food as memory, emotion, story - not just fuel. If like myself your interest in food extends beyond just eating and cooking, put this book on your shortlist.’

-- Chef Jozef Youssef, Founder of Kitchen Theory

'It was truly a treat to read Culinary Psychology. While I was familiar with some of the topics in the book, other themes were new to me. All of the themes resonated with the strengths-based, resilience approach I have long advocated. The authors are gifted at presenting significant, meaningful information in such a warm, thoughtful, reader-friendly way. As I turned each page, I felt as if the authors were inviting me into the world of culinary psychology, teaching me its many features and how essential they are for our emotional and physical well-being. A constant thought I had while reviewing this book was my hope that as many people as possible would read it. Culinary Psychology represents a treasure of knowledge. It is a resource that will be read and re-read as we seek to enrich our lives in a very challenging world.'

-- Dr. Robert Brooks, Formerly, Faculty, Harvard Medical School and Director of Psychology, Mclean Hospital, Co-author of 'The Power of Resilience'

‘In this fascinating, many-flavored book, Stelios Kiosses and his fellow authors use food as a lens through which to explore our beliefs, our health and happiness, and even our inner lives – showing that we are not only what we eat, but how we eat.’

-- Christopher de Bellaigue, Journalist and Historian, Founder of the Lake District Book Festival

‘Bridging the kitchen and the clinic, Culinary Psychology makes the science of eating come alive. This book is a feast for anyone curious about the powerful links between food, the mind, and our health.’

-- Dr. Anastasia Hronis, Clinical Psychologist, Author of 'The Dopamine Brain'

‘This book is a vital contribution to understanding the connection between food, behavior, and well-being. Stelios Kiosses, Beth Frates, and Neil Rippington offer powerful insights into how psychology shapes the culinary experience. A must-read for chefs, educators, and anyone passionate about the deeper meaning of food and its impact on our lives.’

-- Ragnar Fridriksson, Managing Director of Worldchefs, Host of World on a Plate podc